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--- soups [2019/09/02 07:47] – [Tomato Soup (Canning) UPDATED] rnp
+++ soups [2019/09/02 14:57] (current) – [Tomato Soup (Canning) UPDATED] rnp
@@ Line 102: / Line 102: @@
 ====Tomato Soup (Canning) UPDATED====
-From: LaDonna Peterman, modified by Jerusha & Randy
+===From: LaDonna Peterman, modified by Jerusha & Randy===
+====Modification Notes====
 The modifications update the recipe for:
   * taste (reduced salt and sugar, eliminate MSG, add spicier peppers)
   * food safety (add citric acid, remove cornstarch)
   * more detailed cooking and processing instructions
-  * more accurate measures of ingredients
+  * using weight for some ingredients for more accurate measures
-Note: measurements in grams are meant for the ingredients to be weighed. Measurement in quantities or in cups / teaspoons, etc. are meant to be measured.\\
+Note: measurements in grams or pounds are meant for the ingredients to be weighed. Measurement in quantities or in cups / teaspoons, etc. are meant to be measured or counted.\\
-Pressure cook the following vegetables for 10 minutes at 10 psi, then blend to a liquid.\\
+====Making the soup====
-Note: The pressure cooking at this step is just to speed up the process.\\
+Pressure cook the following vegetables for 10 minutes at 10 psi.\\
-Water to cover the bottom of the pan (1-2 pints??)\\
+  * 1-2 pints of water (to cover the bottom of the pan)\\
-green peppers\\
+  * 3 green peppers\\
--2 Anaheim peppers\\
+  * 1-2 Anaheim peppers\\
-red peppers\\
+  * 2 red peppers\\
-stalk celery\\
+  * 1 stalk celery\\
-bunch parsley\\
+  * 1 bunch parsley\\
-large onions (2.5 lbs)\\
+  * 4 large onions (2.5 lbs)\\
-Next, quarter and cook 30 lbs tomatoes with 1 pint water. Cook until soft, and then simmer for an additional five minutes. When cooked, put the tomatoes through a juicer, alternating with vegetable mixture.\\
+While the vegetables are cooking, quarter 30 lbs of tomatoes. Place the tomatoes in a large pot with 1 pint water, and cook until soft. Once all tomatoes are soft, simmer for an additional five minutes.\\
-Note: We have had to cook down the tomatoes before adding the last few pounds.\\
+Note: We have had to cook down the tomatoes before adding the last few pounds to the pot.\\
-Mix these ingredients in a bowl and then add to the soup.\\
+While the tomatoes are cooking, use a blender to puree the pressure cooked vegetables. Set the pureed vegetables aside.
-grams salt\\
-grams sugar\\
-grams pepper\\
-Bring the soup to a boil and then reduce heat to a simmer.  Stir frequently while simmering.  Put in hot jars, wipe off tops and put on tops and rings.
+While waiting, pre-mix these ingredients in a bowl for adding to the soup at the end of the process.\\
+  * 85 grams salt\\
+  * 50 grams sugar\\
+  * 5 grams fresh ground black pepper\\
-Add 1/2 teaspoon citric acid to each quart of soup.
+When the tomatoes are cooked, put the tomatoes and vegetable puree through a juicer. Only add a little bit of the vegetable mixture at a time. The result is the juice of the tomatoes and the vegetable juice in a stock pot, and the fibrous parts of the ingredients ready to discard.\\
-Process 50 minutes, using 2 quarts water and 1 cup vinegar in the pressure cooker, keeping the pressure reading between 12 1/2 to 15 psi (this setting is for 4000' Above Sea Level).
+====Back to Basics juicer instructions====
+  -  Assemble juicer per instructions
+  -  Place a cookie sheet on the end where the fiber comes out
+  -  Please a shallow bowl where the juice comes out
+  -  Have a second bowl ready to swap out as the first on fills
+  -  Put 1-2 quarts of tomatoes and 1 cup of the vegetable mixture in the juicer bowl
+  -  Using the crank handle and the plunger, move the veg through the juicer
+  -  Put the juice into a stock pot.
+After all the juice is in the stock pot, add the salt, pepper, and sugar mixture to the soup.\\
+Gently heat the soup to above 180 F. Stir frequently while heating. When the soup is hot, turn off the heat and put in hot jars. While filling the jars add 1/2 teaspoon citric acid to each quart of soup.\\
+====Jar filling procedure====
+  - Make sure the jars, lids, and rings are clean, and that there are not crack or deformities (dishwasher is best)
+  - Heat the jars up by placing them neck down in a pot filled with nearly boiling water. This helps prevent breaking jars due to heat shock.
+  - Heat the lids up in a small saucepan that has just enough water to cover the lids. DO NOT BOIL
+  - Using a funnel, pour the soup into the hot jar, leaving 1" head space below the very top of the bottle rim. A good visual measure is that there is a ring of glass on most jars that is just below the threaded part - this is usually 1"
+  - Wipe off the bottle rim with a clean damp cloth
+  - Do a final feel for cracked or broken rim
+  - Using a magnet stick (special canning tool!), put a lid on the bottle
+  - Tighten a ring over the lid and place the bottle of soup in the pressure cooker
+====Pressure canning process====
+  -  Place a metal rack in the bottom of the pressure cooker, and cover it with an old tea towel that can get stained. This help prevent the bottles from getting too hot on the bottom and from jostling together and breaking.\\
+  -  Add 2 quarts water and 1 cup vinegar in the pressure cooker. The water turns to steam as part of the pressure canning process, and the vinegar keeps scale from forming on the bottles and lids.\\
+  -  Process the bottles soup for 50 minutes, keeping the pressure reading between 12 1/2 to 15 psi (this setting is for 4000' Above Sea Level). Do not start the timer until the pressure has reached 12.5 psi.\\
+  -  You have to watch the pressure gauge carefully during the entire process and adjust the heat to keep the pressure in range. If the pressure ever goes below 12.5 psi you will need to start the whole timer over. If the pressure gets above 15 psi you risk having the soup boil out of the jars or having things explode (not a good thing).\\
+  -  Once the 50 minutes is over, turn the heat off to the pressure cooker and let it naturally go down to about 5 psi, after which you can remove the clock to vent the remaining steam.\\
+  -  Once the pressure gauge is at zero you can carefully remove the lid of the pressure cooker and use a bottle lifter to take the bottles out and place them on an old but clean towel.\\
+  -  Make sure to leave at least 12" between hot bottles to allow them to cool safely.\\
+  -  If you have more soup to can, add more vinegar and water to the pressure cooker (as needed), and repeat the pressure canning process.\\